For the base cake we need mashed potatoes. Or rather, not even mashed and boiled potatoes, which drained the water and mashed it up. Warm potato, we add butter and sour cream, add salt to taste and knead thoroughly.

To the potatoes add 1 egg and the flour with the baking powder. The potato dough should be well mixed.

The dough is soft and we are his hands freely distributed on the form, making bumpers.

Below the crust is not left half-baked, I usually pre-bake it without toppings for a while. For this you need to shoot the dough on the baking paper and put in her cargo. In the role of cargo duty I have peas. I usually after fulfilling the functions of the goods, cool it and pour in a jar until next time. These peas had been in the oven for 10 times already and still good! Sent basis for 15 minutes in the oven at a temperature of 170*

At this time let's prepare the filling. Frozen Mexican blend spread on the pan and on vegetable oil warm up just a couple of minutes. Instead of the Mexican blend you can take any vegetables that you like.

Cheese punching blender and add 2 beaten eggs, salt, semolina and nutmeg.

Now we need to get the crust and evenly distribute it to the vegetable mixture.

Then distribute the fill with cheese. And send pie back in the oven for another 20-25 minutes.